Cauliflower Soup with Coconut, Turmeric, and Lime

Fall is all about soup, and this Asian-style soup is super easy and off-the-charts delicious. The combination of cauliflower, fresh turmeric and curry is divine. This is a soup that even the folks who shy away from cauliflower (and the brassica family of vegetables) will enjoy. Here is an excellent article on the genetics of wanting or not liking broccoli, yes, it is real! I prefer to add fresh turmeric, which is now quite freely available in the market, to this soup rather than the dried powder. Fresh turmeric has a gentle flavor and beautiful yellow color that is missing from the dried powder, you will be able to taste the difference in this soup. However, be gentle, it is a strong spice and should be used in a small quantity so that it does not overpower the soup. In addition, the lime juice adds a wonderful tang to the after palate in this soup, making you crave more. The flavours in this soup come together beautifully.

This is probably my favourite Deborah Madison cookbook; I have almost all her fabulous cookbooks. Like this salad, the recipes are unique and full of flavours. I recommend any of her cookbooks, but this one stands out on my bookshelf.

For more delicious dishes from this cookbook, click here.

Ingredients:

2 tablespoons coconut oil or ghee

1 cup or more chopped leeks, white part only, washed thoroughly, or shallots

1/3 cup finely chopped cilantro stems and leaves

1 1/2 pounds cauliflower, broken into small florets + 1/2 cup small florets in bite sized pieces

1/2 inch fresh turmeric, minced, or 1/2 teaspoon turmeric powder

3/4 tablespoon curry powder

Sea salt to taste

1 (15-ounce) can coconut milk,

2 or more cups of water

Juice of one large lime

1 tablespoon chopped cilantro to finish

Method:

Add coconut oil to a soup pot over medium-low heat. Add leeks, cilantro stems, and cauliflower (except the 1/2 cup, if you prefer a textured soup, see below) and stir to coat with oil. Cook for about 5 minutes over medium heat, allowing the leeks and cauliflower to cook through and soften. Do not brown.

Add turmeric, curry powder, and 1 1/2 teaspoons salt and sauté for 1 minute. Pour in the coconut milk and 2 cups of water, then raise the heat to high and bring to a simmer. Lower heat to a simmer, cover partially, and cook until cauliflower is tender, about 20 minutes.

With an immersion blender, purée till very smooth. Alternatively, you can put a few cups of the soup through a blender or food processor. Add more water if the soup is too thick. Stir in lime juice and salt. Taste and adjust salt and spices as needed.

For a soup with texture, heat one tablespoon of oil in a frying pan and add 1/2 cup of florets with some salt, pepper, and curry powder (optional). Sauté until the cauliflower is barely cooked and retains lots of crunch. Set aside as a garnish.

To serve, heat the soup and ladle it into bowls, topping with fresh cilantro and/or the fried cauliflower. Keep lime wedges on the side for those who would like more.